Fig and Olive Chicken, Rhubarb-Apple Chutney, Couscous, “Mozza” Carrots (for 1)

Jay’s Fig and Olive Chicken features boneless chicken marinated in a blend of green and black olives, dried figs, plums, wine vinegar, olive oil, parsley, oregano, thyme, rosemary, and garlic, then roasted with white wine and brown sugar. The chicken is served with sweet-n-tart Rhubarb Apple Chutney (made with rhubarb, apples, pears, raisins, garlic, cider vinegar, onion, and brown sugar) along with Buttered Couscous and Slow Roasted Carrots inspired by LA’s Osteria Mozza restaurant (chef/owner Nancy Silverman).